Italian Style Simple Lentil Tomato Soup (Provided photo — Yvona Fast)

During Lent, many families prepare modest meals. Soups, eggs, fish, beans, lentils and vegetables take center stage. Simplicity rules.

Lent is a season in the Christian church that begins with Ash Wednesday and ends with Easter Sunday. It lasts for forty days, commemorating the time Jesus spent in the wilderness. It’s a season of abstinence, when many Christians give up certain things or certain foods. St. Augustine explains: “Abstinence purifies the soul, elevates the mind and subordinates the flesh to the spirit.”

Prepare modest meals with gratitude and mindfulness. Choose simple foods, like beans, lentils and vegetables. It is a way of renewal, a time to rediscover the joy of cooking and intimacy with one another and with God.

Soup is a common Lenten supper because it is simple to make, nourishing, warm and comforting. St. Luke’s Church is having Lenten soup suppers with soup and bread each Wednesday until Easter. All are welcome.

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Italian Style Simple Lentil Tomato Soup

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Ingredients:

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1 tablespoon avocado oil (or other oil of your choice)

1 large onion

2 stalks celery

1 carrot

1 small turnip

2 cloves garlic

1 bay leaf

1 teaspoon oregano

1 teaspoon basil

1 cup lentils

1/4 cup barley

4 cups broth

1 bunch greens, like kale or spinach

1 can tomatoes

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Directions

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Prepare the vegetables. Peel and dice the onion; slice celery, carrot and turnip.

In a large soup pot, heat oil over medium heat. Add the vegetables, sprinkle with salt and cook on low for about 5 minutes. Peel and mince the garlic, and add bay leaf, oregano, basil; cook, stirring, for a minute or two, then add 1 cup of lentils, 1/4 cup barley and 4 cups of broth. Bring to a boil. Reduce the heat, and simmer for 20 minutes.

Wash, chop and add the greens. Add the can of diced tomatoes, with their liquid and simmer 20 or 30 minutes longer.

Taste, and adjust seasonings, adding salt and pepper as needed.

Enjoy with fresh whole-grain bread.

Serves four.

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Celery Apple Pecan Salad

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Ingredients

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12 celery stalks

1 or 2 apples

1 tablespoon apple cider vinegar or fresh lemon juice

1 sweet onion or scallions

2/3 cup pecans, roughly chopped

1/3 cup golden raisins

1/3 cup olive oil

Juice of 1 lemon

2 tablespoons apple cider vinegar

Salt and pepper to taste

2/3 cup grated sharp Cheddar

Prep the vegetables

Slice celery; core and chop apples and sprinkle with a tablespoon of apple cider vinegar; slice scallions.

Place celery, apples, scallions, raisins and pecans in a large bowl. Toss to combine.

In a small bowl, whisk together olive oil, lemon juice, vinegar, salt and pepper until well combined.

Pour dressing over salad and toss.

Allow salad to sit for 20 minutes before serving for the best flavor.

Add Cheddar and toss again right before serving.

Serves 3 or 4.

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Skillet Spinach with Eggs and Cheese

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Ingredients:

2 or 3 portobella or shitake mushrooms, optional

1/4 cup diced red pepper

2 cloves garlic

1 tablespoon cooking oil (like avocado or olive)

1 bag baby spinach

Broth or water (or milk)

2 tablespoons (2 ounces) cream cheese

2 tablespoons shredded Cheddar cheese

2 eggs

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Directions:

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Prepare the vegetables. Slice mushrooms. Seed and dice pepper. Peel and mince garlic.

Add oil to a large skillet over medium heat. Add the mushrooms and red pepper and saute for 2 or 3 minutes. Add garlic and cook, stirring, 1 or 2 minutes more.

Add the spinach and a tablespoon or two of broth, cover the pan, season lightly with salt and pepper and cook on low just until wilted, 2 or 3 minutes.

Add the cheeses and stir until melted and combined. If it’s dry, add a little more

(milk, broth or water).

Make a well in the spinach mixture and break in the eggs. Cover and cook until the eggs have set, about 5 to 8 minutes.

Serve for breakfast or brunch with toast, or for supper with home-fried or mashed potatoes.

Serves one or two.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at writeyvona@gmail.com.